Easy Cheese & Onion Slice – BBC Good Food


600g baking potatoes , peeled and chopped into chunks

300g mature cheddar , 200g grated, 100g cubed

 A pinch of  cayenne pepper

1 Large bunch spring onions , finely sliced

1 egg , beaten

500g pack all-butter puff pastry

A jar of caramelised red onions , to serve


1. Heat oven to 220C/200C fan/gas 7. Boil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.
2. Mix the cheese, cayenne and onions with the smashed potatoes and stir to make a mouldable filling. Roll out the pastry to a rectangle about 25 x 35cm. Carefully lift onto a baking sheet and brush all over with beaten egg.
3. Press the cheese mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Fold the pastry over the filling and press the edges together, before trimming with a knife and sealing well by pressing the edges with a fork.
4. Brush with egg and bake for 30 mins. Cool, then slice and serve with caramelised red onions. Can be made 1 day ahead

Paneer (Cottage Cheese)


5 cups of Milk

2 tsp Yoghurt

½ tsp Lemon juice


1. Boil the milk and yoghurt together.

2. Reduce the flame and add the lemon juice, while stirring all the time.

3. Increase the flame so that it curdles.

4. Take it off the fire and set it aside to cool for about 5 minutes.

5. Pour it on to a cotton/muslin cloth and tie it with a tight knot.

6. Let it hang till all the water has drained away. Shape the paneer into a rectangular block.

7. Finally, place the cloth under heavy weight for 2-3 hours before using it.


Note: Do not throw away the leftover water as it can be used for kneading chapatti or paratha dough.


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Chilli And Garlic Chutney


4-5 Dry red chillies, deseeded and soaked in ¼ cup of water

6-8 Cloves of garlic, flaked

1 tsp Coriander powder

1 tsp Cumin seeds

1 tbsp. Oil

½ tsp Sugar

3 tbsp. Vinegar

½ tsp Soy sauce

Salt to taste


Grind the soaked chillies with the water used for soaking and all the other ingredients except the soy sauce, to form a smooth paste. Finally, add the soy sauce.

You can serve this with different spicy rice recipes!!


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Moju (Stir Fried Eggplant Sri Lankan Style)

250g Eggplants, cut into small strips
10 Small red onions, whole
3 Green chilies, sliced lengthwise
8 – 10 curry leaves
1 tablespoon coriander power
1 ½ mustard seeds
1 tsp Cumin seeds
2 tsp Soy Sauce
1-2 tsp Tomatoe Ketchup
2 tsp Red chilli powder
2 Green capsicums (the long ones) cut into strips
1 Big tomato chopped in cubes
Oil for frying
Salt to taste
1. Heat the oil in a large frying pan in medium heat. When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides. Drain on kitchen tissue to remove excess oil.
2. In wok add about 2 tbsp. of oil and stir fry the onions, capsicums, tomatoes, curry leaves and the green chillies for about 3 minutes.
3. Add the cumin seeds, mustard seeds, red chillie powder, soy sauce and tomatoe ketchup and mix for about 2 minutes.
4. Add the fried and well drained eggplant pieces along with the salt and mix well till the aroma fills the room and the flavours are well blended together.

Serve with rice or noodles.

1. First marinate the eggplant strips in turmeric, salt and water, this is so the eggplant strips don’t change colour.
2. While frying eggplant strips, remember to stir it so you get an even color on every strip.
3. If you can´t find coriander power, just roast some coriander seeds and grind it till you get fine power.

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Chicken 65


1 Chicken cut into small pieces

1/2 cup Ginger garlic paste

4-5 Green chillies

A pinch of Indian red (colouring) powder ( its dark red so don’t add too much!)

500 ml Vegetable oil

1  cup Yoghurt/ curd (250 gm)

1 tbsp Red chillie powder

3 Medium sized onions sliced

1 Big tomatoe chopped

2 tbsp Cashew nuts

Salt to taste

Sliced lemon wedges,onion rings and a few coriander sprigs to garnish


1. Marinate chicken with the ginger garlic paste along with the green chillies,red powder and salt for at least 1 hour in the refrigerator. The longer you marinate more flavour gets into the chicken.

2.Fry the sliced onions till golden and set aside.

3. Grind the chopped tomatoe, cashew nuts,yoghurt/ curd, red chillie powder,and the fried onions, till it forms a smooth paste.

4. Fry the marinated chicken till it browns and almost cooked.

5. Add the Curd/ yoghurt mixture into the chicken and lower the heat.

6. Cook the chicken till well done stirring occasionally to ensure that it doesn’t burn.

7. Once done garnish with onion rings, lemon wedges and sprigs of coriander leaves.

I have tried this recipe many times. It never fails! The family just loves it!!


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Spicy Chicken Curry


1-11/2 kg Chicken cut into 12 pieces

Curry leaves a handful

1 tsp Cumin seeds

1/2 tsp Mustard seeds

About 3 -4 Fennel seeds ( Too many fennel seeds will make the curry bitter)

2 Medium sized onions chopped

4 tbsp Garlic paste

2 tbsp Ginger paste

1 Large tomato chopped

1 Green chillie sliced lenthwise

2 1/2 -3 tbsp Red chillie powder ( depends on how spicy you want the curry to be)

1 tsp Turmeric powder

4 tbsp Vegetable/ coconut oil

400 ml Thick coconut milk

Salt to taste

1 tsp Curry powder


6 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds 1 teaspoon mustard seeds
1 x 5cm cinnamon stick (crumbled)
4 cloves
4 cardamom pods
5 dried curry leaves
1 teaspoon whole black peppercorns

Heat all the spices in a dry pan until aromatic (Till golden brown). Place in a grinder and grind to a fine powder – this will make much more than you need, but it stores for months in an airtight container.


1. Heat oil in a pan on medium heat and add the onions, curry leaves and green chillie. Saute till the onion slices begin to brown. Add the dry spices (except the curry powder), ginger, garlic and chopped tomatoes and stir for about 2 minutes. Add the chillie powder and the mix for about 5 seconds and then add the chicken.

2. Coat the chicken well with the mixture in the pan and add the water. Stir well.

3. Add the curry powder and salt , leave it covered to cook for about 20 minutes on medium heat.

4. Once the chicken is cooked add the thick coconut milk and cook for a further 5 minutes and then turn off heat.

It goes well with rice and vegetables. Also nice with Chapatti and various other flat breads!


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